- I really need to nail down this Halloween costume. I wonder where I can find a Sundae Slide. A giant nose? Would Marc Summers approve of alcohol-fueled physical challenges at the bar?

- When did it get to be Halloween again? At this rate it'll be Thanksgiving before I know it. Then Christmas! AND THEN MY 40TH BIRTHDAY oh God stop.

- I don't understand how the two identical pairs of pants I recently bought, same size in two different colors, fit differently. The pair I tried on fits perfectly, and the other I tried on at home after removing all tags is too big by inches at the waistline and hips. Seriously? Come on.

- Treadmill, I will dominate you in T-minus 8 hours. If I could just fall asleep.

- I think I can actually see the back of my eyelids. I'm sorta impressed with myself right now.

Ok, so maybe I'm not quite concerned with the "world's" problems per se. Maybe my mind's frivolous goings-on are intensely personal, and not at all relevant to anyone else.

But, if you're paying attention, you'll notice that I didn't give a split-second thought about what to make for dinner tonight. Score! Cause I got it covered. Doesn't keep me up at night.

And so it's only logical that I share it with you today. Maybe this'll be one less thing that keeps your mind racing at night.

Tonight's dinner is brought to you with a few thank yous. Thank you November Cooking Light Magazine. You continue to make my life easier. Thank you healthy fish on sale at Trader Joes (and to the cinnamon-sprinkled provolone cheese sample that is still blowing my mind). Thank you husband who eats everything I make, and lets me know how much he appreciates it.

And Banana Republic, thanks for nothing!

Spanish-Style Cod in Tomato Broth

Adapted from Cooking Light Magazine

Yields 4 servings

Ingredients:

1 (3.5 oz) bag boil-in-a-bag brown rice﻿

1/4 c sliced almonds

3 tbs flat-leaf parsley, chopped

1 tbs extra virgin olive oil

Salt/pepper

1/2 tsp smoked paprika

1 1/2 lbs wild Atlantic cod fillets, cut into 8 pieces

1/4 c yellow onion, sliced

1/8 tsp crushed red pepper

3 large garlic cloves, thinly sliced

1 1/2 c plum tomato, chopped

1/2 c fat-free low-sodium chicken broth

1/3 c dry white wine

1 thyme sprig

1 tbs fresh lemon juice

Preparation:

Cook the rice according to the package directions and drain well. Combine the cooked rice, 2 tbs parsley, and almonds, and set aside.

While the rice cooks, heat a skillet over high heat and add the oil. Combine the salt, pepper, and paprika, and sprinkle evenly over the fish.

Add the fish to the pan, and cook for 3 minutes or until lightly browned. Turn the fish over, reduce heat to medium-high.

Add the onion, red pepper, and garlic. Cook 4 minutes, or until the onion is translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme. Bring to a simmer, and cook 5-6 minutes.

Aside from being a self-described Type A personality, and a list-making nut, I have a love for planning and cooking meals that has inspired me to be the best I can be in the kitchen for my husband and family. I truly believe that healthy food is the foundation for healthy bodies, minds, and attitudes. How else can you have it all in this world?!